Banana Pudding with Vanilla Wafers
A classic American banana pudding built with silky vanilla custard, ripe bananas, and crisp vanilla wafers that soften into cake-like layers as it chills. Simple pantry ingredients, timeless technique, and a make-ahead finish make it a dependable crowd-pleaser.
Banana pudding is a true American classic—part dessert, part nostalgia, and always a lesson in how texture transforms over time. The key is a properly cooked custard (thick enough to coat a spoon) and a chill that lets the wafers absorb just enough moisture. Once you understand those two points, you can confidently make this for potlucks, holidays, or any day you want a reliable, old-school dessert.
Total Time
4 hr 30 min
Prep Time
20 min
Cook Time
10 min
Servings
10
Ingredients
Custard
- •3/4 cup granulated sugar
- •1/3 cup cornstarch
- •1/4 teaspoon fine salt
- •4 large egg yolks
- •3 cups whole milk
- •2 tablespoons unsalted butter
- •2 teaspoons vanilla extract
Layers
- •1 (11 oz) box vanilla wafers
- •4 to 5 medium ripe bananas, sliced 1/4-inch thick
Topping (choose one)
- •2 cups heavy cream, cold
- •2 tablespoons powdered sugar
- •1 teaspoon vanilla extract
- •OR 3 cups prepared whipped topping (optional alternative)
Instructions
- 1
Make the custard: In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Whisk in egg yolks until smooth, then gradually whisk in the milk.
- 2
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Once bubbling, cook 1 minute more while whisking (this cooks out the cornstarch and sets the custard).
- 3
Remove from heat and whisk in butter and vanilla. For extra-smooth custard, strain through a fine-mesh sieve into a bowl.
- 4
Prevent a skin: Press plastic wrap directly onto the surface of the custard. Let cool 10–15 minutes so it’s warm but not piping hot (this helps keep bananas from browning too quickly).
- 5
Assemble: In a 9x13-inch dish (or a 2.5–3 quart trifle bowl), arrange a single layer of vanilla wafers. Add a layer of banana slices, then spread about one-third of the warm custard over the top.
- 6
Repeat layers (wafers, bananas, custard) until you’ve used all components, finishing with custard on top. Cover and refrigerate at least 4 hours, preferably overnight, to let the wafers soften into the classic pudding texture.
- 7
Make whipped cream topping (if using): In a cold bowl, whip heavy cream with powdered sugar and vanilla to medium peaks. Spread or pipe over the chilled pudding.
- 8
Serve: Top with a few crushed wafers just before serving for crunch. Slice and serve chilled.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.